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Prepare the Crust:
In a food processor, combine the flour and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Slowly add the ice water, one tablespoon at a time, pulsing until the dough just comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Make the Filling:
In a large skillet, melt the butter over medium heat. Add the onions and garlic, and sauté until softened, about 5 minutes. Add the carrots and cook for another 5 minutes until slightly tender. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually add the chicken stock, stirring constantly, until the mixture thickens. Stir in the heavy cream, peas, thyme, and shredded chicken. Cook for an additional 5 minutes, then season with salt and pepper to taste. Remove from heat.
Assemble the Pie:
Preheat the oven to 375°F (190°C). Roll out one disc of dough on a floured surface to fit your pie dish. Press the dough into the dish and trim any excess. Pour the filling into the crust. Roll out the second disc of dough and place it over the filling. Seal the edges by crimping them together, and cut a few slits in the top for steam to escape.
Bake:
Bake the pie for 45-50 minutes, or until the crust is golden and the filling is bubbling. Let it cool for 10 minutes before serving.
Serving and Storage Tips
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